Sopa de Lentejas
Sopa de lentejas is a Spanish lentil soup with vegetables that is delicious and full of nutrients. Perfect for the cold season, this is a naturally vegan lentil soup the whole family will fall in love with.
Most countries have their own version of lentil soup, and Spain is no different. Sopa de lentejas is the Spanish name for a delicious lentil and vegetable soup that is both super nutritious and super easy to make.
There are many different versions of sopa de lentejas, and each family in Spain typically tweaks the recipe to make it their own.
As you would expect from a Spanish recipe, the flavors are rich and bold. Spanish lentil soup uses only very modest ingredients, making it a great choice for vegans on a budget.
You can use brown or green lentils to make these hearty and comforting stick de lentejas—both are excellent choices for texture and nutrition.
What makes this stick de lentejas recipe even better is that you can make it in one bowl, so there are fewer dishes to worry about.
Ingredients and substitutes
Olive oil—quality olive oil makes the difference in soups like this. If possible, use some Spanish extra virgin olive oil. If you are not cooking with oil, you can sauté the vegetables with some water or vegetable stock.
Onions – Both brown and red onions are good choices for Sopa de lentejas.
Carrots, celery, and parsnips – When sautéing the vegetables for this soup, be sure to take the time to help them release their flavor.
Garlic — Fresh garlic is best for this soup; Do not replace it with garlic grains, as the taste will not be the same.
Smoked paprika – This is what gives this lentil soup a Spanish touch. If you do not like smoked paprika, you can replace it with regular paprika.
Fresh thyme and rosemary—Fresh herbs will take the flavor of this soup to a whole new level. If you don’t have it, you can use 1 teaspoon of dried thyme and rosemary.
Potatoes – Waxy potatoes are best here because they stand well in this type of soup. Red potatoes are a great choice, but Yukon Gold (Maris Piper) should work too.
Baby spinach – You can use any greens you like, like kale or kale, in this lentil soup. Alternatively, feel free to skip them altogether.
how to make stick de lentejas
Heat the olive oil in a large, thick-bottomed saucepan, such as a Dutch oven. Saute the onion, carrot, celery, and parsnip over medium heat for 8-10 minutes until the vegetables are tender.
Add salt and garlic and continue cooking for another minute until fragrant. Stir in the smoked paprika, fresh thyme, and fresh rosemary and cook for another minute.
Then add the chopped tomatoes, potatoes, lentils, bay leaves and broth.
After boiling, reduce the heat, close the lid of the pot and cook for 25-30 minutes, stirring occasionally, until the lentils are cooked to your liking.
Add the baby spinach and put the lid back for a minute to let it wilt.
Fresh recipe and serve your food with very delicious bread.
Recipe notes and items
While you don’t need to soak the lentils for this easy vegan lentil soup, it’s always good to rinse them in cold water before ingestion before serving.
Sopa de lentejas is also simple with a piece of rustic bread, you can serve it with a loaf of bread.
Leftovers will stay good for up to 5 days through a door with air clean. You can also freeze the soup for up to 3 months.
Ingredients
- 2 tablespoons of olive oil
- 2 medium onions, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 large parsnip, chopped
- 1 teaspoon himalayan salt
- 3 large garlic cloves, finely chopped
- 2 teaspoons smoked paprika
- 1 tablespoon fresh thyme, finely chopped
- 1 tablespoon fresh rosemary, finely chopped
- 1 x 400 g (14 oz) can of diced tomatoes
- 2 medium potatoes, cubed (approximately 250 g) (8.8 oz)
- 175 g (6 oz) brown or green lentils, rinsed
- 2 bay leaves
- 1 1/2 (6 cups) liters of low-salt vegetable stock
- 100 g (3.5 oz) baby spinach
- Freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large, thick-bottomed saucepan, such as a Dutch oven. Saute the onion, carrot, celery, and parsnip over medium heat for 8-10 minutes until the vegetables are tender.
- Add salt and garlic and continue cooking for another minute until fragrant. Stir in the smoked paprika, fresh thyme, and fresh rosemary and cook for another minute.
- Then add the chopped tomatoes, potatoes, lentils, bay leaves and broth. After boiling, reduce the heat, close the lid of the pot and cook for 25-30 minutes, stirring occasionally, until the lentils are cooked to your liking.
- Add the baby spinach and put the lid back for a minute to let it wilt. Season with freshly ground black pepper and extra salt if needed and serve with your favorite crusty bread.